Different than the Recipe Thread because I don't have one! I figured we needed a thread like this, though. Especially since I need it now

I have had grouper a couple times at the coast and loved it. I've tried looking in all my cookbooks and there aren't many recipes that use it. Does anyone have a recipe that they like for grouper? Keeping in mind that I suck at cooking fish, so explicit instructions are welcome

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Sorry for not replying - I had to google grouper, and my guess is it cooks in a similar way to cod. If you get the wherewithal I'll happily post two recipes I have for white fish. One has a breaded top with herbs & cheese, the other a tomato & basil sauce. Tried & tested by me, so although I don't know the fish I am happy with the flavours I'm suggesting.
Also, they're both bang-in-the-oven recipes, which is my favourite way to cook anything.

Unless it can be cooked in a saucepan I mean.

Or ideally cooked for me.

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Sure, recipe away. If bbro doesn't use it, likely someone else will use it, modify it to their taste, use it to figure out how to use what's on hand, or get inspired by it. All recipes are welcome, and we sure have nothing against alcohol.

(chicken "tenders" will also serve this recipe... any boneless chicken really)

Put the cubes in a bowl of milk for a while

Take them out and coat them in bread crumbs, spread on tray or cookie sheet, try not to have them touching too much so they bake well. I use seasoned bread crumbs, I advise not using panko becuase it's too delicate and doesn't work

Bake at 400 for 20 minutes

Melt half stick butter, cup of hot sauce (Louisiana, Frank's, whatever), optionally some tobasco if you want it hotter; boil for 3 mins to get it melted and hot. (Optionally, thicken a little with cornstarch/water mix. This makes the sauce stick to the pieces better.)

Melt half stick butter, cup of hot sauce (Louisiana, Frank's, whatever), optionally some tobasco if you want it hotter; boil for 3 mins to get it melted and hot. (Optionally, thicken a little with cornstarch/water mix. This makes the sauce stick to the pieces better.)

Serious PRO TIP (I learned it this winter at the ski area from the head cook)

2 sticks butter cut into Tbs sized pieces.
12 oz Frank's or whatever.

Heat the Frank's in a saucepan to about 145°f-165°f
Using a hand held mixer or immersion blender set on medium to high, slowly add the chunks of butter one or two at a time, allowing them to fully blend before adding more (a few seconds)

When all the butter is incorporated you will have a thick butter emulsion that will stay suspended and cling to the chicken. Don't let it boil; that will cause it the butter to separate and the emulsion will fail..

If you refrigerate it, it will become solid in which case you can spread it on toast, for the win! For wings, you can scoop it out cold, drop it onto the wings in a mixing bowl and slosh them around. The sauce will melt perfectly, no need to put it on the stove and risk separation.

NOTES:
If you are mixing in the saucepan make sure there is headroom. If mixing in a blender or kitchenaid use the higher temp as the mass of the bowl or blender carafe, if it is glass, will absorb some of the heat.

My personal hot mix: I love the flavor Frank's but it is way too salty for my BP, Tabasco has a nice heat, but I find it too vinegary, Sriracha is fermented and that gives it a complex and distinct flavor, it low in salt, and there's a rooster on the label, so, yeah.

I use part Frank's and part Sriracha and adjust the heat with Tabasco if needed.

Quick and simple.

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